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Raw Snickers Slice

Raw Snickers Slice

Raw Snickers Slice

This slice is so good you’ll want to eat it straight from the pan. Treat yourself without the guilt with our raw, vegan, and gluten free snickers slice; made with natural wholesome ingredients so that your cravings will be satisfied for longer.

This slice is indulgent, rich, and fulfilling – made with a coconutty cashew base under a layer of gooey caramel, topped with crumbly peanuts, and drizzled in chocolate – it’s just like the original!

Makes: 15 Slices

INGREDIENTS:

(We used a loaf tin (22cm x 12cm) however you can use any shape / size that suits. The thickness of the slice will change depending on how big the tin used is)

Base:

  • 1 ½ cups cashews
  • ½ cup shredded coconut
  • 8 Medjool dates, pitted
  • 3 tbsp. brown rice syrup

Peanut Butter Caramel:

  • 8 Medjool dates, pitted
  • ¼ cup peanut butter
  • 2 tbsp. almond milk
  • 1 tbsp. brown rice syrup

Chocolate Peanut Topping:

  • ¼ cup peanuts
  • ½ bar raw chocolate

METHOD:

Base:

  1. In a food processor, process cashews into small pieces
  2. Add in coconut, dates, and brown rice syrup and process until a sticky dough forms
  3. Press dough into a loaf tin lined with parchment / baking paper and put in the freezer

Peanut Butter Caramel:

  1. Process all ingredients, adding almond milk a little bit at a time until a smooth caramel forms
  2. Spread caramel over the base

Chocolate Peanut Topping:

  1. Pulse peanuts into small pieces and scatter evenly over the caramel
  2. Lightly press down on peanuts so that they stick to the caramel
  3. Melt chocolate in the microwave, stirring every 20-30 seconds until completely melted
  4. Drizzle chocolate over the bars*
  5. Place back in the freezer until hardened
  6. Remove from freezer and enjoy :)

*When you go to cut the slice after the chocolate has been drizzled it will crack a bit. If you want to avoid this then cut the bars up into pieces and then drizzle the chocolate on.

Store in an air tight container in the fridge (for up to 5 days) or in the freezer (for up to 8 weeks).

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